Forecast: Frosty with a Chance of Hot Cocoa

When you come in from playtime when it's 15 degrees out.

 Mexican Hot Chocolate

2 cups milk (I use full-fat goat milk)

2 Tablespoons unsweetened cocoa powder

2 tablespoons granulated organic sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/8 teaspoon chili powder

a pinch of ground cayenne

2 ounces bittersweet chocolate

Add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, and cayenne pepper in a saucepan over medium-high heat.

Mix with a whisk, add the bittersweet chocolate, and heat until the chocolate has completely melted and the mixture is hot but not boiling.

Divide hot chocolate into 2 mugs and serve with marshmallows or chocolate shavings and a cinnamon stick.